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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is the recipe my husband is famous for. Everyone loves it and always asks for the recipe. It's great, easy, and can be doubled for a crowd! Ingredients:
1 teaspoon cumin seed |
1 teaspoon ground cumin |
1 1/2 lbs skinless chicken breasts |
2 1/2 cups water |
1 teaspoon lemon pepper |
3 cloves garlic |
1 cup chopped white onion |
1 lb white corn (about 2 cans) |
2 (4 ounce) cans diced green chilies |
3 tablespoons lime juice |
2 (15 ounce) cans great dry northern white beans |
reduced-fat monterey jack cheese |
Directions:
1. Put water, lemon pepper, and cumin seed in a large pot.
2. Bring to boil, Add diced chicken and cook completely (about 10-15 minutes).
3. Reduce heat to low.
4. In a separate skillet, saute the chopped garlic and onion about 5 minutes.
5. Add the garlic, onions, and all of the remaining ingredients into the pot (except cheese).
6. Keep the temperature low and simmer for at least 1/2 hour.
7. Serve the chili over or with nacho chips and shredded cheese.
8. Enjoy!
9. NOTE: DO NOT drain the liquid from the canned ingredients.
10. Add all of it to the chili.
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